At Marco’s, the chef Danny Amend takes the brunch cliché of a broiled grapefruit half and turns it on its head. In his version, fresh grapefruit are sliced into rounds and very simply dressed with superb olive oil and flaky sea salt. The result is a juicy salad that works particularly well when served with sausages, eggs, and other rich brunch favorites. Or offer it for dinner with grilled or roasted meats. If you can’t get good grapefruit, try it with oranges, tangerines and other citrus.

Ingredients

  • 3 Ruby Red grapefruit
  • Good quality extra-virgin olive oil
  • Flaky sea salt
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      107 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 1 gram protein; 357 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Peel fruit, pulling and scraping off as much of the white pith as possible. Slice in rounds 1/2-inch thick and lay them out on a platter.
  2. Drizzle grapefruit lightly with oil and sprinkle with sea salt. Serve.

5 minutes

Dining and Cooking